Bacon and egg risotto
Bacon and egg risotto
Ingredients
Cooking time: 45 minutes
Serves 2
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700ml (1-1/4 pints) chicken stock
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15g (1/2 oz) butter
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150g (5oz) bacon lardons
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1 small onion, finely chopped
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150g (5oz) risotto rice
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2 tbsp finely chopped parsley
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25g (1oz) grated Parmesan
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2 eggs
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Pepper
Method
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Heat the stock and keep it simmering gently while you cook the risotto.
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Melt the butter in a heavy-bottomed saucepan and sauté the bacon until golden all over, then stir in the onion. Cook on a medium heat until the onion is soft and pale gold. Add the rice, turn it over in the fat and juices, and cook for a couple of minutes until it is translucent.
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Start to add the stock a ladleful at a time, stirring continuously while the rice is cooking. Don’t add any more stock until the last lot has been absorbed.
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The rice will eventually soften and become creamy, with just a little bite in the centre of each grain. It takes about 20-25 minutes. Season with pepper (you shouldn’t need any salt because of the bacon – and the stock becomes more intense as it reduces).
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Stir in the parsley and half the Parmesan and check the seasoning. Cover and leave to rest while you quickly poach the eggs.
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Top each serving with a poached egg and add the remaining Parmesan on the side.
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